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Home Veg and Salad Sides All Vegetable & Salad Sides

German Cucumber Salad

By:Nagi
Published:12 May '21Updated:18 Dec '22
59 Comments
Recipe v Dozer v

This is a great, easy and refreshing German Cucumber Salad that’s something a little different to the usual. Called Gurkensalat, it’s a staple side salad in every household in Germany. It’s particularly favoured during the warmer weather for its cooling effects, as well as making a perfect accompaniment to counter hearty, rib-sticking German food such as Pork Knuckle.

German Cucumber Salad in a bowl, ready to be served

Snapshot: German Cucumber Salad

You’ll find versions of this cucumber salad in every household in Germany, and in many German restaurants around the world. It comes in both non-creamy (oil-and-vinegar) versions as well as creamy versions like this one I’m sharing. It’s an excellent summer salad, and to serve alongside rich, meaty heavy mains.

  • Tastes like: Juicy, creamy, and a little tangy. Refreshing and cooling, with a clean and neutral flavour.

  • Perfect as: Summer side salad, or a base to build a stand-alone, light salad meal (eg. top with hot-smoked trout or eel, ham, fried bacon, or white anchovies)

  • Serve alongside: Hearty, rich mains. Think: German Pork Knuckle, Schnitzel etc

  • Effort level: Low, especially if you have a mandoline!

  • Storage: Keeps 2 days in the fridge

Fine slices of cucumber for German Cucumber Salad
Finely slice the cucumbers

What goes in German Cucumber Salad

Here’s what you need to make this:

Ingredients in German Cucumber Salad
  • Cucumbers – This is best made using the long English / telegraph cucumbers. These are less watery and have slightly firmer flesh than the shorter Lebanese cucumbers which are more common in Australia. They hold up better once dressed.

    If you can’t find English / telegraph cucumbers, use 4 Lebanese cucumbers instead (no need to peel these, the skin is softer);

  • Sour cream – Full-fat is best, because the cucumber juices will dilute the creamy dressing. However low-fat works just fine too. You can also substitute thick plain yogurt;

  • Vinegar – Just plain-old white distilled vinegar; and

  • Dill – The fresh aniseed-y flavour really makes it! So don’t skip it! Alternatives: Chives will add a nice refreshing oniony touch, mint will also go very well, else parsley for a more neutral flavour. Coriander / cilantro will give it a great Middle Eastern spin (I’d probably add a squeeze of lemon and touch of garlic too).

Pouring dressing over German Cucumber Salad

How to make German Cucumber Salad

  1. Peel and finely slice cucumbers – It’s best to peel English / telegraph cucumbers because the skin is a bit thick and tough. It just gives the salad a better overall texture, otherwise you have the slightly tougher skin mingling with the soft flesh. It also looks lovely with the pale green of the flesh only!

    If you’re using Lebanese cucumbers, there is no need to peel them because the skin is softer (feel free to, however).

    Finely slicing – A mandoline will make short work of this. This is the one I have – I’ve been loyal to it for my entire cooking life, I love it. Otherwise, show off your knife skills!

  2. Mix dressing – Mix dressing ingredients in a small bowl, then toss cucumbers in the dressing. The dressing is initially quite thick, as shown below, but it will thin out in the next step; and

  3. Leave for 4 hours+ – Set salad aside to let the cucumbers sweat and soften with the salt and acid from the dressing, like a very light pickling. The cucumber juice also thins the dressing so what started out as a thick and rich sour cream dressing ends up as a thin, Coleslaw-like white dressing which is refreshing rather than cloying.

Mixing German Cucumber Salad in a bowl

What to serve with German Cucumber Salad

Such a clean-tasting, refreshing salad like this excellent served alongside rich or meat-heavy mains such as roasts. The cooling, creamy taste also couples perfectly with barbecued foods, so bring it along as part of a BBQ spread on hot summer days.

I’m sharing it as a suggested side for the Crispy German Pork Knuckle that I published on Monday as part of this week’s German-themed recipes. Pair it with the German Potato Salad I also shared today for a big Bavarian feast!! – Nagi x

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German Cucumber Salad in a bowl, ready to be served

German Cucumber Salad

Author: Nagi
Prep: 10 mins
Marinating: 4 hrs
Side Salad
German
5 from 10 votes
Servings5
Tap or hover to scale
Print
This is a recipe for a refreshing German Cucumber Salad. Called Gurkensalat, it's a staple side salad you'll find versions of in every household in Germany. It's particularly favoured during the warmer weather for its cooling effects, as well as alongside rich mains such as German Pork Knuckle.
It will go with virtually any European or Western dish, as it has a clean, neutral flavour.
The dressing is very thick at first, but it naturally becomes diluted with the cucumber juices so you end up with a thinner, white dressing. This makes this Cucumber Salad refreshing rather than cloying.
Don't skip the dill, it really makes it!

Ingredients

  • 2 English / telegraph cucumbers (ie. long cucumbers. Sub 4 x Lebanese cucumbers, Note 1)

Dressing:

  • 1/2 cup sour cream (sub plain, thick yogurt)
  • 1 tbsp white vinegar (plain distilled vinegar)
  • 1 tsp white sugar
  • 1 tbsp fresh dill , finely chopped
  • 1/2 tsp salt
  • Black pepper

Instructions

  • Peel cucumbers and finely slice into 2mm / 0.2" slices using a mandoline (or by hand and show off your knife skills!)
  • Mix dressing ingredients in a small bowl.
  • Toss cucumbers with dressing, then set aside for at least 4 hours or even overnight. The cucumbers will soften and leach juice which will thin the dressing to the right consistency.
  • Serving: Toss well then transfer to bowl for serving. Serve chilled for the most refreshing flavour!

Recipe Notes:

1. Cucumbers – It’s best to use the long cucumbers called English or telegraph cucumbers. These are less watery than Lebanese cucumbers, the short ones which are more common in Australia. Lebanese cucumbers will make the dressing slightly thinner than intended and the cucumber will go slightly softer. But they are still delicious and worth using with this recipe!
If you can’t find English cucumbers, use 4 x Lebanese cucumbers instead (each about 20-25cm long). If you use Lebanese cucumbers, peeling is optional (skin is tougher on Telegraph cucumbers) but feel free to do so.
2. Storage –  Keeps for 2 days. After this, I find the cucumber gets a bit too soft for my taste.
3. Nutrition – Per serving, assuming 5 servings.

Nutrition Information:

Calories: 66cal (3%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Cholesterol: 12mg (4%)Sodium: 253mg (11%)Potassium: 210mg (6%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 275IU (6%)Vitamin C: 4mg (5%)Calcium: 45mg (5%)Iron: 1mg (6%)
Keywords: Creamy Cucumber Salad, cucumber salad, German Cucumber Salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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59 Comments

  1. Narda Lee Skelton says

    May 13, 2021 at 8:30 am

    This is also great with salmon

    Reply
  2. Esther Stoney says

    May 13, 2021 at 3:53 am

    5 stars
    I first learned this recipe in the 1960’s from some German/ Russian cooks in a restaurant where I had my first job.
    They used fresh whipping cream and soured it with lemon juice which gives it a slightly different flavour. Also they left the peeling on sometimes but scored it with a fork. They sliced the cucumbers then mixed them with about a teaspoon of salt and left them to sweat in the refrigerator for about an hour or up to overnight, then drained them very well before adding the dressing. After dressing, the salad was allowed to chill and marinate for at least an hour before serving. This is still my favourite way to serve cucumbers.

    Reply
    • Nagi says

      May 13, 2021 at 10:44 am

      Woah that’s amazing Esther, sounds to die for!! N x

      Reply
  3. Nancy says

    May 13, 2021 at 3:40 am

    This is an everyday summer recipe in the midwest when cukes are plentiful. It’s essential to add onion, my preference being thinly sliced red onion.

    Reply
    • Nagi says

      May 13, 2021 at 10:45 am

      You could definitely add it if you like Nancy, sometimes I find onion too overpowering for the fresh dill though. N x

      Reply
  4. Eve says

    May 13, 2021 at 1:32 am

    5 stars
    This is a good recipe, I add red onions sliced thin to it.

    Reply
  5. Gillian says

    May 13, 2021 at 1:21 am

    Love the 2 recipes our weather is warming up and soon I will be in the backyard doing some barbecue..love the view looking out at the water Dozer you sure are a lucky dog

    Reply
    • Nagi says

      May 13, 2021 at 10:45 am

      Perfect Gillian!! N x

      Reply
  6. Elizabeth Anthony says

    May 13, 2021 at 1:05 am

    5 stars
    Love this recipe, much easier than making a rue. I did use evaporated milk, as it’s all I had , and halved the recipe. Although I over baked, I got distracted, it came out great. This Mac was to clear cheese out of the frig so I used some good sliced Swiss I had (cut in really small dice, sharp cheddar and Parmesan. This is now my go to Mac and cheese recipe

    Reply
    • Nagi says

      May 13, 2021 at 10:46 am

      I think you’ve commented on the wrong recipe but I’m so glad you love my Mac & Cheese Elizabeth!! N x

      Reply
  7. Wendy Schmerl says

    May 13, 2021 at 12:18 am

    My grandma always used grated peeled apple cucumbers

    Reply
  8. Bridget McCormick says

    May 12, 2021 at 11:32 pm

    It’s my favorite way of eating cucumbers. My Grandma made it when I was a child and it was one of the first things I learned to ‘cook.’

    Reply
    • Nagi says

      May 13, 2021 at 10:47 am

      That’s so lovely to hear Bridget!! N x

      Reply
  9. Kathryn Wilkinson says

    May 12, 2021 at 11:29 pm

    Thanks for a lovely reminder of my childhood. My mother made this all summer long when cucumbers were plentiful. LOVE this stuff… plan to make it soon!

    Reply
    • Nagi says

      May 13, 2021 at 10:53 am

      Enjoy Kathryn!! N x

      Reply
  10. Steffy says

    May 12, 2021 at 10:38 pm

    I’ve made this with mayo or miracle whip in the past and it’s so good! I can eat the whole bowl…. I will try your recipe with sour cream for sure. Thank you Nagi!

    Reply
    • Nagi says

      May 13, 2021 at 10:50 am

      I’d love to know how it compares to your recipe Steffy! N x

      Reply
  11. Tam says

    May 12, 2021 at 10:06 pm

    5 stars
    Ty Nagi! It is exactly right! But, my husband does like the dressing a little thicker, so I too (like Wolfgang) salt the sliced cucumber, but then I let it sit (stirring it up occasionally) in the fridge for at least an hour (often overnight) and then drain out the water (and of course, I then usually do not need to add any more salt). And!!!!! I occasionally add a bit of thinly sliced onion to the cucumbers (just a variation option for onion lovers like me).

    Reply
    • Nagi says

      May 13, 2021 at 10:54 am

      I’m loving all these variations Tam!! N x

      Reply
  12. E says

    May 12, 2021 at 10:06 pm

    I’ve made this for years, but cut the sour cream half and half with Greek yogurt. It’s a tzatziki modification you won’t even notice.

    Reply
    • Nagi says

      May 13, 2021 at 10:55 am

      Hi E, yes I generally sub sour cream with greek yogurt – most people wouldn’t even notice the difference! N x

      Reply
  13. Wolfgang says

    May 12, 2021 at 7:25 pm

    My mum made this and now I make it. You’ve nailed it. Two things that do. Add galic andI squeeze the cucumber after salting it so its not to watery. My Hungarian ex mother-in-law used to sprinkle paprika over the top.

    Reply
    • Eha says

      May 12, 2021 at 9:28 pm

      Wolfgang – yours is actually a specifically Hungarian recipe called ‘wilted cucumber salad’ – it is not made this way in most of Europe. Sorry, Nagi – my second husband was Hungarian and always prepped it thus also. I thought you might not be aware . . .

      Reply
      • Nancy Wilson says

        May 13, 2021 at 6:57 am

        My Hungarian mother made cucumbers like this and it’s how I make them today. The garlic really amps it up. A family favorite.

        Reply
    • Nagi says

      May 13, 2021 at 10:56 am

      Sounds amazing Wolfgang! N x

      Reply
  14. Haylie says

    May 12, 2021 at 6:31 pm

    Yum, our family makes a very similar salad for our Christmas bbq lunch. We grate the Cucumber instead of slice though. Is awesome with home made beef rissoles!

    Reply
    • Nagi says

      May 13, 2021 at 10:57 am

      Yum! Sounds awesome Haylie! N X

      Reply
  15. Agnieszka Domżalska says

    May 12, 2021 at 4:53 pm

    In Poland it’s called „mizeria”

    Reply
    • Anya says

      May 13, 2021 at 9:00 am

      I always loved mizeria! My mother made it a lot.

      Reply
    • Nagi says

      May 13, 2021 at 10:57 am

      Everyone has their own version of it don’t they Agnieszka! N x

      Reply
  16. Bonita English says

    May 12, 2021 at 4:27 pm

    5 stars
    I grew up with a cucumber salad like this. My mom always made it but also she put thinly sliced onion in for a added flavor.

    Reply
    • Nagi says

      May 13, 2021 at 10:58 am

      Sounds divine Bonita! N x

      Reply
  17. Elsie says

    May 12, 2021 at 3:56 pm

    Thank you for your recipes.
    All are very easy to follow and
    delicious . Before I read the recipe
    I first read about Dozer . You have
    an adorable , wonderful friend.

    Reply
    • Nagi says

      May 13, 2021 at 10:59 am

      I always knew he’d steal the show Elsie, I know a lot of other readers do the same thing 😂 N x

      Reply
  18. Tamra says

    May 12, 2021 at 3:38 pm

    I’ve been making a similar cucumber salad for years. My mom and grandma shared their recipe years ago and I’ve been making it ever since. Thank you for sharing!

    Reply
    • Nagi says

      May 13, 2021 at 11:00 am

      You’re so welcome Tamra!! – N x

      Reply
  19. Romi says

    May 12, 2021 at 3:27 pm

    Thanks so much for the Gurkensalat recipe! Love cucumbers on salads, can’t wait to try it.

    Reply
    • Nagi says

      May 13, 2021 at 10:59 am

      Enjoy Romi!! N x

      Reply
  20. Eha says

    May 12, 2021 at 3:08 pm

    5 stars
    I truly mean it as a compliment when I say you make it like me, well: like us, well: like all of Northern Europe !! Simple and perfect . . . how can anyone live without it ! Well, shhh!, these days yogurt may enter the scene, but I am just doing very quick maths and I have had this in my fridge perhaps 5000 times in my lifetime . . . and this is not a typo 🙂 ! Beautiful !!!

    Reply
    • Kanthi Sriyalatha Beck says

      May 12, 2021 at 5:19 pm

      I love your recipetineats!
      simple yet wonderful..
      thanks, from Sweden,
      Kanthi

      Reply
    • Nagi says

      May 13, 2021 at 11:01 am

      It’s amazing with yogurt – you wouldn’t even notice the difference 😉 N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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